Make It

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Have ready a 3-qt. trifle bowl or clear glass serving bowl (about 8-in. diam.), preferably straight-sided. Mix liqueur and coffee in a clear 1-cup measure. Combine pudding and sour cream in a medium bowl. In a large bowl, beat cream and confectioners' sugar with mixer on high speed until stiff, billowy peaks form when beaters are lifted.

Arrange half the cake slices in bottom of trifle bowl, drizzle with 1/2 the liqueur mixture. Spread with 1/2 the pudding mixture; sprinkle with 1/3 the chocolate shavings. Top with 1/2 the berries, then 1/2 the whipped cream. Repeat layers (reserve remaining shavings for garnish).

Cover bowl with plastic wrap. Refrigerate at least 8 hours or up to 1 day. To serve: Sprinkle with remaining chocolate shavings; garnish with reserved berries.